White Gull Inn Traditional Fish Boil Recipes

DOOR COUNTY FISH BOIL

Steps:

• Fill a large pot with four quarts of water along with 1/2 cup of salt and bring to a boil over high heat on your stovetop.
• Add the potatoes and onion, along with seafood boil seasoning wrapped in cheesecloth or placed in a tea diffuser, if desired. Boil until potatoes are fork tender, approximately 20-30 minutes.
• When the potatoes are soft, add the fish and the remaining 1/2 cup of salt. Boil for 3-5 minutes, or until the fish is cooked through.
• When the fish is done, drain the water in a colander and return fish, onion, and potatoes to the pot. Discard the seasoning.
• Add butter to the pot and gently stir to evenly coat everything.
• Serve on plates with sliced lemon. (Alternatively, lemon juice can be squeezed into the pot when the butter is added)

WHITE GULL INN TRADITIONAL FISH BOIL

Steps:

• Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
• Set them aside.
• Pour the water into a 5-gallon pot and bring it to a rolling boil.
• Keep it boiling as much as possible during the cooking procedure.
• Add 1 cup of the salt and the potatoes to the pot.
• Cook until the poatoes are nearly done (test with a fork), 20 minutes.
• Add the remaining 1 cup salt and the whitefish.
• Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
• While the fish is cooking, skim the oil off the surface of the water with a spoon.
• Lift the cooked potatoes and fish from the water and drain well.
• Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
• Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
• NOTE: The amount of salt is based on the amount of water.
• If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.